Chicken Curry

Recipe by Rav8126

This is another one of my mother's recipes. This type of curry is traditionally found in the northern region of India.

Top Review by Charishma_Ramchanda

This is an excellent curry and I do agree a 100% with Bergy that the house does smell wonderful while this is cooking. I made this for lunch this afternoon using a 1kg 200gm chicken(skinless and cut into bite-sized pieces), 1 tsp. garam masala powder, 1 1/2 tsps. salt, paste of 1 medium and 1 small tomato, 2 chopped tomatoes(medium-sized), 2 medium onions(chopped), 3 tbsps. oil(as a substitute for butter), 1 inch ginger, 7 cloves of garlic, 2 green chillies(slit) and 1 tsp. turmeric powder. I also added a pinch of red food colour to the gravy of this chicken while cooking this same and it imparted a colour that's beautiful beyond words. I omitted the methi seeds and I definitely find them very unnecessary in this beautiful chicken dish. I garnished it with corriander leaves before serving and it looked so neat and presentable. My family enjoyed it with rotis and some yogurt on the side. Your mom is a fantastic cook, do tell her that:) Thank You, Rav, for a beautiful lunch this afternoon.

Ingredients Nutrition


  1. In a large pot, sauté onions in butter on medium high heat.
  2. Add in whole garlic cloves once onions are transparent.
  3. In a food processor, finely chop ginger and chili peppers.
  4. Add to onion mixture and continue to cook for 5 minutes.
  5. Place mixture in food processor and pulse until mixed.
  6. Return mixture to stove. Add in chopped tomatoes and tomato paste.
  7. Continue to cook a few minutes longer, until butter is released from mixture.
  8. Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
  9. Mix to coat chicken.
  10. Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
  11. Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
  12. Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
  13. Can be eaten on a bed of rice or with Indian bread (chapatti or naan).

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